Spinach-Ravioli Lasagna

Total time 45 minutes. Prep: 10 min., Bake: 35 min.

Yield: Makes 6 to 8 servings

Ingredients

• 1  (6-oz.) package fresh baby spinach, thoroughly washed
• 1/3  cup  refrigerated pesto sauce
• 1  (15-oz.) jar Alfredo sauce
• 1/4  cup  vegetable broth*
• 1  (25-oz.) package frozen cheese-filled ravioli (do not thaw)
• 1  cup  (4 oz.) shredded Italian six-cheese blend
• Garnishes: chopped fresh basil, paprika

Preparation

1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

*Chicken broth may be substituted.

Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.